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Tue, Jan-15-02, 13:35
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Senior Member
Posts: 199
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Plan: Schwarzbein prin
Stats: 158/155/120
BF:
Progress:
Location: US
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I have always liked the French sauce recipes that call for adding a bit of cream to the 'leavings in the bottom of a pan after saute-ing the meat, and then add shallots, maybe some mushrooms, stir and simmer till the cream starts to thicken. Pour over the meat. Sinful.
Ok, Hungry now, gotta go to the kitchen.
YB ![Dazed](/images/smilies/spineyes.gif)
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